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How to Make Pumpkin Quiche with Quinoa Crust
This hearty breakfast is a perfect fall treat. The quinoa "crust" is delicious and crunchy, but cuts the carbs substantially. Ensure you are using canned pumpkin and not pumpkin pie filling, which has a lot of added sugars.
1 hr prep time
1 hr cook time
8servings
1 piece (1/8 of quiche)
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Step-By-Step Instructions:
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Preheat the oven to 400 degrees F. Coat an 8-inch baking pan with cooking spray. Set aside.
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To prepare the crust, mix together the cooked quinoa, cream cheese, and egg white in a medium bowl until thoroughly combined. Cover and refrigerate for 1 hour.
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Press the quinoa crust mixture into the bottom and up the sides of the pie pan. Bake the crust for 10 minutes, remove from oven and set aside. Turn the oven down to 350 degrees F.
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In a large bowl, whisk together the remaining ingredients to create the quiche filling. Whisk until well blended and frothy.
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Gently pour the pumpkin mixture into the partially-cooked quinoa crust. Bake for 45-50 minutes or until set.
Nutrition facts
8 Servings
-
Serving Size
1 piece (1/8 of quiche)
- Amount per serving Calories 105
- % Daily value*
-
Total Fat
3g
4%
- Saturated Fat 1g 5%
- Cholesterol 50mg 17%
- Sodium 125mg 5%
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Total Carbohydrate
14g
5%
- Dietary Fiber 2g 7%
- Total Sugars 4g
- Protein 6g
- Potassium 140mg 3%
Ingredients
nonstick cooking spray
1
cooked quinoa
2 cup
cream cheese (reduced-fat, softened)
1 tbsp
egg whites
1 whole
1% milk
1 cup
large eggs
2
fresh thyme (chopped)
1 tsp
salt
1/4 tsp
black pepper
1/4 tsp
ground nutmeg
1/4 tsp
canned pumpkin purée
1 cup
Reviews & Ratings
Not recommended